How to make chiffon cake

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  1.First Weigh the ingredients for making chiffon cake and put them on a plate to prepare

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  2.Separate the yolk protein First add the sugar and mix evenly, then add the water in the bowl and mix evenly

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  3.Then Add the oil in the bowl

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  4. Finally, add the flour that has been sifted three times.Use a spoon to stir the egg yolk paste evenly, and stir from bottom to top in the same way as stir-frying.The speed should be fast to avoid gluten

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  5.Add an appropriate amount of sugar and baking powder to the egg whites and beat with an electric egg beater

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  6. Beat into dry foam.If you can lift the beater head and lift the small corners, it is considered to be done.

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  7.Then mix the egg yolk and protein evenly, using the same stir-frying method from bottom to top

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  8.Then pour the mixed cake batter into the eight-inch cake mold, and use a toothpick to make a Z-shape on the cake batter to eliminate foam

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  9.Put the cake batter into the oven at 165℃ and bake for fifty minutes

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  10.The perfect chiffon is out of the oven.It needs to be removed from the mold for an hour, and then it is ready to eat.The internal structure is very delicate, and it tastes better than the cake shop.I made it myself.Not only delicious but also healthy, you can eat with confidence

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  11.The height is also there